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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-31-2010, 06:20 PM | #1 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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Pulled Pork Finishing Sauce
Is it needed or is BBQ sauce just fine? Im going to do my first pork butt this weekend. This is prep work for my sons Bday party in a month which Im doing pulled pork sammies. Just wondering if I should put a finishing sauce with it or just stick with BBQ sauce?
Just wanted to hear opinions on this.
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08-31-2010, 06:22 PM | #2 |
Got Wood.
Join Date: 08-16-10
Location: Greenwood, MO
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You could do either honestly, each person is different. I normally eat mine plane but have gotten a sauce from another website that is absolutely fantastic. I'm not sure how this place is about posting links to other forums so I'll refrain from doing so.
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08-31-2010, 06:25 PM | #3 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i think it is OK. it's all about learning and sharing here. MODS?
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08-31-2010, 06:43 PM | #4 |
Full Fledged Farker
Join Date: 08-21-10
Location: Northern Illinois
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I found this recipe on the internet a few months ago and have used it twice with outstanding results.
2 cups apple cider vinegar 1/2 cup + 2 tablespoons ketchup 1/4 cup brown sugar 5 teaspoons salt 4 teaspoons red pepper flake 1 teaspoon white pepper 1 teaspoon black pepper 1 1/3 cups water After the pork is pulled and placed into whatever you plan to serve it from, pour roughly half of the sauce over the meat to keep it nice and moist. Then I take the remainder and pour it into a squeeze bottle so that each person can finish off their sandwich with more sauce. You may need to strain out the red pepper flake to avoid clogging up the squeeze bottle. I needed to do that the first time I prepared it and I think it turned out better that way. When tasted on its own the sauce is pretty strong, and you may not think much of it. But when mixed with the pork something magical happens. Give it a try. As far as what is necessary when serving your sandwiches... do whatever you'd like. You could serve it with multiple sauces so everyone can choose their favorite. If I went all out I would probably serve some of the vinegar pepper sauce I posted above, a nice bbq sauce like Blues Hog, and finally a mustard-based sauce. Heck, I'll post that one too. This was also found on the internet pretty easily and was great as well. 1 cup yellow mustard 1/2 cup sugar 1/4 cup brown sugar 3/4 cup cider vinegar 1/4 cup water 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne 1/2 teaspoon soy sauce 2 tablespoons butter 1 tablespoon liquid smoke Mix all ingredients (besides butter, soy sauce & liquid smoke) and simmer for 30 minutes. Add the butter, soy sauce & liquid smoke and simmer for an additional 10 minutes. I'd probably skip adding the liquid smoke all together since you are adding it to a butt you smoked yourself. |
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08-31-2010, 08:02 PM | #5 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Here is one I made last week with a smoked pork roast.
North Carolina style finishing sauce
Very flavorful and made with applesauce, vinegar, raisins, and chile extract. The whole mix was awesome with the pork. |
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08-31-2010, 08:05 PM | #6 |
Knows what a fatty is.
Join Date: 06-12-10
Location: Bluffton, IN
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I don't normally do a finishing sauce. Just pull it, pile it up on some bread, pour on some of my family's mustard sauce and enjoy.
We made some BBQ nachos tonight for dinner with some leftover and I think that saucing it wouldn't have made the nachos oh so yummy. Just my 2 cents. |
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08-31-2010, 08:33 PM | #7 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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i've never done a finishing sauce but sleepy smoker may be onto something. Me likes a vinegary sauce on me pulled pork! I think as long as it just keeps things moist then it's fine. Lots of people don't like any sauce....so I usually make couple different sauces and serve on the side.
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08-31-2010, 08:43 PM | #8 |
is One Chatty Farker
Join Date: 10-21-09
Location: Sierra Vista, Arizona
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i wouldnt call it a sauce, but on a 10 or so pound butt, i have used like 1/2 C ACV, and 1/2 C apple juice just to infuse some moisture at the end, and some apple flavor even more, just drizzle it over the top after pulled, i usually am doin this at 6 or 7 in the morn after all nighter, then it goes in the fridge after it cools down just a bit more, and when sammich time comes, i have a vareity of sauces so everyone can try somethin they like
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08-31-2010, 08:48 PM | #9 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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I use a crock pot to keep it hot when having a party, so I sauce lightly to keep it moist. I usually mix BBQ and a vinegar based sauce.
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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08-31-2010, 09:09 PM | #10 | |
On the road to being a farker
Join Date: 07-07-08
Location: Humble, TX
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Quote:
Copy and paste?
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08-31-2010, 11:00 PM | #11 |
Knows what a fatty is.
Join Date: 08-31-08
Location: Raleigh, NC
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Sammies huh? Got a local Japanese steakhouse? Maybe a sushi restaurant? Most will sell you a mason jar of ginger salad dressing. I used to doctor it up for dipping sauce on whole hog, but I guarantee you that a little drizzle on a pulled pork sandwich will land you in the hall of fame...
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08-31-2010, 11:06 PM | #12 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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Wow thanks so much for the input. I think this weekend i will try the vinegar one Sleepy posted - thanks Sleepy! i will def let you know what I think of it. I don't think I will mix it in the pork at first. I will just put it on the side for now. Just for the sake of experimenting with different sauces. Dev/bbq I will be o the look out for that ginger salad dressing as well.
This weekend is the testing stage so I know how to approach the party.
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08-31-2010, 11:36 PM | #13 |
Full Fledged Farker
Join Date: 08-21-10
Location: Northern Illinois
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Cool, ChicagoSizzlin! Hope you enjoy it as much as my family and I did. It shouldn't be a problem at all to not mix it in directly with the pork and just serve it on the side. However, if the pork seems to need a bit of liquid to bring it "back to life", don't hesitate to drizzle some on the entire pan and give it a good stir. You won't be disappointed.
I hinted at it in my initial post, but I will give one more tip since you are going to use it. The first time I made the sauce I reserved half to pour over the pork (as it was going to be reheated and served in a crock pot) and took the other half, strained out the red pepper flake, and placed it into a squeeze bottle. The results were just about perfect. The next time I made it I didn't need to transport the dish anywhere so I didn't strain half the sauce of the pepper flakes. I wouldn't say that the dish was "hot" with the full dose of red pepper flakes, just that for whatever reason I preferred the first batch. Whether this was a matter of the pulled pork being reheated hours later, the sauce having more time to mellow out, the reduced amount of red pepper, or just a better pork butt, I don't know. I do know the next time I make it (which will be this weekend!) I plan on cutting the red pepper flake in about half. We'll see if that does the trick. So just experiment. You'll find out what works best for you. Good luck. And remember, the sauce on its own tastes sort of... strange. So don't freak out if you taste it alone like I did the very first time I made it. |
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09-01-2010, 06:15 AM | #14 | |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Keeping the family happy is what its all about. jon |
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09-01-2010, 07:18 AM | #15 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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I don't like much apple juice (or any juice) mixed in w/ my pork. Last time I made sort of a N. Carolina dip, but milder, and also had some chicken broth in it. I'm trying to add moisture, and a bit of seasoning without changing the flavor much.
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